overhead shot of shrimp lo mein with a portion in a bowl with chopsticks next to it — Makes: *4 Servings*
Per Serving: *25g Protein | 360 Cal*

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If you are looking for a quick, flavor-packed dinner, look no further than this shrimp lo mein recipe. It comes together in about 30 minutes, uses simple ingredients, and delivers a bold, savory flavor with a spicy chili garlic sauce that coats every bite.

This recipe is a balanced, high-protein meal loaded with crisp vegetables and tender noodles. The combination of sweet, savory, and slightly spicy flavors makes it just as satisfying as takeout, but lighter and easy to make at home. It is perfect for busy weeknights when you want something comforting, fresh, and full of flavor without spending too much time in the kitchen, but it’s also ideal for date nights at home or dinners in with friends.

Why You’ll Love This Recipe

Great for weeknight cooking: Ready in about 30 minutes, making it perfect for busy weeknights.
Protein-packed: High in protein and loaded with vegetables for a balanced, satisfying meal.
Bursting with flavor: Sweet, savory, and slightly spicy flavors in every bite.
Versatile and easy to make your own: Easily customizable with different noodles, proteins, or vegetables.
Made with simple ingredients: Better than takeout with simple, wholesome ingredients you can feel good about.

What Is Lo Mein?

Lo mein is a popular Chinese noodle dish made with soft noodles tossed in a savory sauce with vegetables and protein. The noodles are typically boiled first, then combined with sauce and other ingredients, rather than being heavily stir-fried.

Unlike chow mein, which uses crispier noodles, lo mein has a softer texture and is known for its rich, glossy sauce that coats every bite.

In this version, the noodles are tossed with shrimp, crisp vegetables, and a sweet and spicy chili garlic sauce for a balanced, flavorful dish that is both comforting and easy to make at home.

How Spicy Is This Recipe?

This dish has a mild to medium spice level, with most of the heat coming from the chili garlic sauce or sriracha in the sauce.

For less heat, reduce the amount of chili garlic sauce or use a milder alternative. For more heat, add extra chili garlic sauce, a pinch of red pepper flakes, or a drizzle of chili oil for an extra kick.

Can You Meal Prep This?

Yes, this recipe is great for meal prep and reheats well throughout the week. Divide into individual containers and store in the refrigerator for up to 4 days.

For best results, slightly undercook the shrimp so it stays tender when reheated. You can also store the sauce separately and toss everything together after reheating to keep the noodles from becoming too soft.

overhead photo of shrimp lo mein with a portion in a bowl with chopsticks next to it

Ingredients

1 lb frozen shrimp, thawed
5 oz sweet potato noodles (can mix with low carb or high protein noodles)
6 tablespoons soy sauce
1 tablespoon chili garlic sauce or sriracha
3 tablespoons honey
1 teaspoon sesame oil
3 tablespoons water
1 tablespoon cornstarch
2 tablespoons oil
1 red bell pepper, sliced
2 cups carrots, sliced (I used baby carrots)
2 cups snap peas, chopped
2 tablespoons minced garlic, divided
2 tablespoons minced ginger, divided
Salt and pepper to taste

Instructions

Thaw the shrimp, if needed: Thaw shrimp by running under cold water, then pat dry.
Boil the noodles: Cook noodles according to package instructions, then drain. Do not rinse.
Prep the vegetables: Chop vegetables and set aside.
Make the sauce: In a small bowl, whisk together all sauce ingredients (soy sauce, chili garlic sauce or sriracha, honey, sesame oil, water, cornstarch, 1 tablespoon minced garlic, and 1 tablespoon minced ginger) and set aside.
Cook the shrimp: Heat a skillet with oil over medium heat. Add shrimp, season with salt and pepper, and cook for about 2 minutes. Remove and set aside.
Sauté the carrots and peppers: In the same skillet, add carrots and bell peppers and cook until slightly softened.
Add the aromatics, peas, and shrimp: Lower heat to medium low and add ginger, garlic, snap peas, and shrimp.
Toss with noodles and sauce: Add noodles and sauce, then toss until everything is evenly coated and the sauce thickens.
Finish and serve: Remove from heat and garnish with green onion and sesame seeds. Enjoy!

Nutrition Information (Per Serving - Makes 4 Servings)

Calories: 360
Protein: 25g
Carbs: 50g
Fat: 6g

Key Ingredients and Substitutions

Shrimp: A lean, high-protein option that cooks quickly and stays tender when not overcooked. Substitute with chicken, tofu, or beef, depending on your preference.
Sweet potato noodles: Slightly chewy with added nutrients and a lighter feel than traditional noodles. If you’d like, you can substitute with lo mein noodles, rice noodles, or high-protein noodles.
Chili garlic sauce: Adds heat, depth, and a slight tang that balances the sweetness in the sauce. Substitute with sriracha if needed.
Snap peas and carrots: Add crunch, freshness, and natural sweetness for balance. You can substitute with broccoli, cabbage, zucchini, or a mix of your favorite vegetables.

How to Serve This Dish

Serve as a complete meal on its own for a quick, balanced dinner.
Pair with steamed dumplings or egg rolls for a takeout-style experience at home.
Add extra vegetables to create a larger, veggie-forward bowl.
Top with green onions, sesame seeds, or a drizzle of chili oil for added flavor and texture.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow the dish to cool before storing to help maintain the best texture.

Reheating

Microwave: Heat in 30 to 60 second intervals, stirring halfway through for even heating. You can also lower the heat level to avoid overcooking.
Skillet: Reheat over medium heat with a splash of water or soy sauce to loosen the noodles and refresh the sauce.

Tips

Add a small splash of water or sauce to prevent the noodles from drying out.
Avoid overheating, as shrimp can quickly become rubbery.

bowl of shrimp lo mein with chopsticks pulling noodles out of the bowl

Common Mistakes to Avoid

Overcooking the shrimp: Shrimp cooks very quickly and can become rubbery if left on the heat too long. Remove it as soon as it turns pink and opaque.
Overcooking the noodles: Overcooked noodles can become soft and mushy once mixed with the sauce. Cook just until tender according to package instructions.
Adding the sauce too early: Wait until everything is combined before adding the sauce so it can thicken properly and evenly coat the noodles.

Variations to Try

Low carb option: Use zucchini noodles or your favorite low-carb noodles for a lighter version.
Extra protein: Add extra shrimp or mix in scrambled eggs for a more filling, protein-packed meal.
Vegetarian option: Swap shrimp for tofu or edamame for a plant-based version that still delivers great texture and flavor.
Spicier version: Add chili oil, extra chili garlic sauce, or red pepper flakes for more heat.

overhead photo of shrimp lo mein with chopsticks in the bowl

FAQs

Yes, but reduce the cook time significantly. Since the shrimp is already cooked, add it at the end just to warm through. This helps keep the shrimp tender and prevents it from becoming rubbery. This is especially helpful if you are using leftover shrimp or repurposing it into this shrimp lo mein recipe.
Yes, this recipe works with a variety of noodles. You can use fresh lo mein noodles, egg noodles, rice noodles, or even spaghetti. Dry noodles also work well, just cook them according to package directions until al dente for the best chewy texture. Choose the kind of noodles you prefer or have on hand from a regular grocery store or Asian market.
Make sure the lo mein sauce comes to a gentle simmer after adding it to the pan. Heat is what activates the cornstarch. Also, ensure the cornstarch is fully mixed before adding it so it thickens evenly. Cooking in a large skillet or large sauté pan helps the sauce reduce and coat the noodles properly.
Yes, use gluten-free soy sauce or tamari and pair it with gluten-free noodles. Always check labels carefully, especially for sauces like oyster sauce or dark soy sauce, which may contain gluten.
Yes, you can chop vegetables and mix the sauce in advance. Store everything separately in the refrigerator until ready to cook. This makes the cooking process faster and turns this into an easy weeknight meal or quick dinner option.
After draining, toss the noodles with a small amount of oil, such as vegetable oil or olive oil. This helps prevent clumping and makes them easier to mix with the rest of the ingredients during the stir fry.
Absolutely. This is a great way to use what you have on hand. Snow peas, napa cabbage, bean sprouts, baby bok choy, shiitake mushrooms, green beans, bamboo shoots, and water chestnuts all work well and add texture and variety to lo mein dishes.
Yes, this recipe works well as a chicken lo mein. Simply swap the shrimp for thinly sliced chicken breast or thighs and cook until fully done. The sauce pairs well with both proteins.
Most ingredients can be found at a regular grocery store, but items like fresh lo mein noodles or specialty sauces may also be available at an Asian market. Frozen shrimp is typically found in the freezer section and works perfectly for this recipe.

This shrimp lo mein is quick, balanced, and packed with bold flavor. It is the kind of meal that feels like takeout but comes together easily at home. If you try this recipe, leave a comment and rating below. If you share it on Instagram, tag me so I can see your version!